It was the lucky day for my one rhubarb plant in my yard. We cut back all the stalks and turned it into a big rhubarb crisp. Rhubarb crisp is a delicious dessert, made with a rolled oats and butter and cinnamon topping.
Cook Time: 55 minutes
Total Time: 55 minutes
Ingredients:
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
Preparation:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
